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Pasta Spaghetti Carbonara

Pasta Spaghetti Carbonara

Name: Spaghetti Pasta Carbonara
Yield: 4
Cuisine: Italian
Ingredients: Guanciale (cured pork cheek): 150 g; Eggs: 6; Pecorino Cheese: 150 g; Black Pepper: to taste; Salt: to taste

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4,650 Ndeleng
kaya 3

Úa

nyetel servings:

	150 g guling (nambani pipi daging babi)
	6 endhog
	150 g Pecorino Keju
	kanggo rasa Mrico ireng
	kanggo rasa Salt

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Sampeyan perlu kanggo mlebu utawa ndhaftar kanggo tetenger / favorit isi.

Cuisine:

Italia

Spaghetti Pasta Carbonara with Eggs, Pepper and Pecorino Cheese

25
Nglayani 4
Gampang

Úa

150 g guling (nambani pipi daging babi)
6 endhog
150 g Pecorino Keju
kanggo rasa Mrico ireng
kanggo rasa Salt

directions

Spaghetti Pasta Carbonara iku salah siji ne abang lan putih paling wakil saka masakan Italia, resep lambang sing ngringkes filsafat ing lengkap: karo sawetara, prasaja, úa ayu sampeyan bisa nggawe sajian masterpiece.

carbonara punika pasta bumbu guanciale, mrico, keju Pecorino lan endhog diantemi karo mrico liyane, kang kudu masak karo panas pasta ing telusur.

Dina iki kita propose resep Romawi asli pasta alla carbonara, ngendi guanciale punika master, nyatane, rasa, gajih, kita bisa ngomong jus saka bumbu rawuh saka permata sethitik saka seni Norcia.

guanciale punika bagean ing babi sing diwiwiti saka pipi lan arrives ing mburi gulu kang mlaku salted lan peppery lan akeh pengalamane kanggo 3 sasi.

langkah

1 Done	Bring a large pot of salted water to a boil.
2 Done 15	Remove the rind from the guanciale and cut it first into slices and then into strips of about 1cm thick. Pour the pieces into a no-stick pan and cook for about 15 minutes on a medium flame turning occasionally. Take care not to burn it otherwise it will give off a too strong aroma.
3 Done	Cook spaghetti in boiling water for the time indicated on the package.
4 Done	Pour the egg yolks in a bowl and add also most of the pecorino cheese provided in the recipe. The remaining part will serve to garnish the Pasta. Add black pepper and mix everything with a hand whisk. Add a tablespoon of cooking water to dilute the mixture and mix.
5 Done	Drain the pasta al dente directly into the pan with the bacon and stir-fry it briefly to flavor it. Remove from heat and pour the mixture of eggs and pecorino into the pan, stirring quickly. If it is too dry you can add a little cooking water.
6 Done	Serve immediately the carbonara spaghetti flavoring with the pecorino left and the black pepper.